Cauliflower Agrodolce


TAGGED : SUGAR DETOX RECIPE

I’ve always been a fan of cauliflower—particularly since it is such a versatile veggie. Chef Audrey Synder introduced me to this supremely simple but tasty dish—Cauliflower Agrodolce (sweet and sour). It was served with an arugula-blood orange salad and mushroom soup.

cauliflower-agrodolce

INGREDIENTS:

  • 2 heads of cauliflower, cut into florets
  • 4 cups of Cippolini onions, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 2 teaspoons of extra virgin olive oil
  • 1 cup of sherry wine vinegar
  • 1/2 cup of parsley
  • 6 tablespoons of capers (optional)
  • sea salt, to taste
  • pepper, to taste

DIRECTIONS:

  1. Blanch cauliflower florets for approximately 5 minutes. Set aside.
  2. Sauté the onions and the garlic in olive oil until they start to tenderize, about 2 minutes
  3. Add the vinegar and put on a slow simmer for about 5 minutes.
  4. Add the cauliflower, stirring to combine all the liquid. Cook for 10 minutes.
  5. Add salt and pepper to your liking and then cook for another 2 minutes. Add capers if you would like for some extra saltiness.
  6. Garnish with parsley.
Note: Traditional agrodolce recipes often use sugar and raisins, but we just left those out. The caramelization of the onions will add some sugary taste. Another option is adding some diced tomatoes when adding the vinegar to bring out some extra sweetness. 


DETAILS

8

servings

16-30

min


Vegetarian Dairy-free Gluten-free Nut-free Paleo Vegan